Jasmine Rice with Mushrooms and Coconut Milk
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
603
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams button Mushroom
- 2 garlic cloves (chopped)
- salt
- ½ tsp black peppercorns
- 1 chili pepper (cored and chopped)
- 2 Star anise
- 1 Tbsp Palm sugar
- 400 milliliters Coconut milk
- sesame oil
- 300 grams Rice
- 1 Lime (juice)
- Lime wedge
- parsley (for garnish)
Preparation steps
1.
Rinse, trim and halve mushrooms. Combine chile, garlic, peppercorns and 1 teaspoon salt in a mortar and pestle. Grind into a paste. In a saucepan, fry mushrooms in 2 tablespoons oil. Add spice paste and cook until fragrant. Add star anise, palm sugar and coconut milk. Cook over low heat, 5-10 minutes.
2.
Cook Jasmine rice according to package instructions. Divide rice among bowls and top with mushrooms in coconut milk. Garnish with parsley and sprinkle with lime juice. Serve with lime wedges.
